I actually tried one at the Arizona State Fair and was terribly disappointed. The frying process liquified the filling which ran out prior to the treat being served, the batter was comperable to what is used to make corn dogs which seemed to overwhelm the underlying sponge cake, and it just paled in comparison to other deep fried treats such as Oreos and Snickers bars.

There's the first problem right there. Funnel cake batter, not cornmeal, should be used on a fried twinkie. The other big problem is failing to properly use a stick when frying the Twinkie, which results in puckering where the batter-covered Twinkie is handled before being inserted into the oil. Finally, the Twinkie must be frozen before it is covered or the sponge cake and batter do not adhere properly to avoid seepage.

In my post over on OO, I did have the exact same experience that PeteRock did. They did use a stick, and they did use a frozen twinkie. I asked the nice ladies doing the frying how it was prepared. They did use corn meal batter, and not funnel cake batter, but the end result was just as disgusting as PeteRock's. I'm not sure how much of a difference the different batter would make, but obviously you had a different experience than I did.

I actually tried one at the Arizona State Fair and was terribly disappointed. The frying process liquified the filling which ran out prior to the treat being served, the batter was comperable to what is used to make corn dogs which seemed to overwhelm the underlying sponge cake, and it just paled in comparison to other deep fried treats such as Oreos and Snickers bars.

There's the first problem right there. Funnel cake batter, not cornmeal, should be used on a fried twinkie. The other big problem is failing to properly use a stick when frying the Twinkie, which results in puckering where the batter-covered Twinkie is handled before being inserted into the oil. Finally, the Twinkie must be frozen before it is covered or the sponge cake and batter do not adhere properly to avoid seepage.

In my post over on OO, I did have the exact same experience that PeteRock did. They did use a stick, and they did use a frozen twinkie. I asked the nice ladies doing the frying how it was prepared. They did use corn meal batter, and not funnel cake batter, but the end result was just as disgusting as PeteRock's. I'm not sure how much of a difference the different batter would make, but obviously you had a different experience than I did.

The batter makes a huge difference, it's the difference between inedible and amazing.

Which tastes better to you, a funnel cake with frosted sugar, or a corndog minus the dog with frosted sugar.

Never was a big Twinkies person, but I considered myself a Little Debbie connoisseur. Star Crunch, anyone?

Those were always my favorite. I used to love twinkies as a kid, but don't really care for them anymore. Partly because as you get older, it takes less sweet to be too much imo.

Ain't that the truth. I can't even drink coffee or iced tea with sugar in it anymore. I drink my coffee black, and all iced tea needs is a little sliver of lemon. It at least makes refills less of a problem as they no longer throw off that perfect ratio of sugar to tea you work so hard to develop.

Logged

Beauty is only skin deep. Which is why I take very good care of my skin.

As a child from a peripatetic Southern family (the Air Force will do that to you), sweetened tea was the drink at dinner. 10 cups of water, 1/2 cup of sugar. That being said, because of a desire to cut my soda consumption, I consciously developed a tolerance for restaurant tea, unsweetened. When I went to Montgomery on business last month however, sweet tea was the order almost every single meal because they know how to do it right down there.

The Jewel-Osco grocery store chain purchased the last shipment of 20,000 boxes of Hostess products and put them on sale in their stores throughout the Chicago area today. Hostess Brands Inc. shut down its baking operations and began liquidating assets last month after failing to negotiate a labor contract with Workers with the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union.

The resilience of GTers to remember random threads from years and years ago never ceases to amaze me.

Actually, it's called "the power of the GT forum search engine."

No word on whether John McTiernan's going to digitally insert different junk food into Sgt. Al Powell's (Reginald VelJohnson's) hands in "Die Hard." Or for that matter, into Woody Harrelson's hands in Zombieland.